Steak In Sauce Cuban Bistec En Cazuela Recipe 55

BISTEC EN CAZUELA

Steps:

• Heat the oil in a medium skillet. Add sliced onion and bell pepper, when onions are translucent add the minced garlic. Lower the heat and saute until bell pepper slices are soft. Do not brown.
• Add tomato sauce and puree. Stir well bring the heat to medium high.
• When the mixture stars bubbling lower the heat; cook for 10 minutes stirring frequently.
• Add the cup of wine and mix well.
• Add the oregano and cumin powders and the bay leaves.
• Add 1 teaspoon salt and pepper to taste. Simmer for 5 minutes.
• Spray the bottom of a heavy Dutch oven with Pam.
• Sprinkle the steaks with salt and pepper and place them on the bottom of the pan. Pour the sauce over adding a cup of water.
• Simmer until the steaks are tender. If it starts drying out, add small amounts of water when necessary. This can be cook faster in a pressure cooker. Place the grid from the pressure cooker on the bottom of the pan, spray with Pam. Proceed just as above.
• Cook 20 minutes after the pressure is obtained.
• Serve with white rice.

STEAK IN SAUCE - CUBAN BISTEC EN CAZUELA RECIPE - (5/5)

Steps:

• Combine the pressed garlic, sour orange juice, sliced onions with the steak, and leave covered in the fridge for thirty minutes. Heat the oil in a pan and lightly sear the steak. Add the onions and garlic afterward until they're a little cooked. Add the sour orange marinade liquid as well as the rest of the ingredients (bay leaf, oregano, cumin, tomato sauce, and dry wine.) Cover the pan and simmer on low for thirty minutes. If there's still a lot of liquid left, add more time to the simmer. Serve with white rice, avocado, tostones, or all of the above.

BISTEC ENCEBOLLADO (CUBAN STEAK AND ONIONS)

Steps:

• Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
• Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
• Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.